A plate of beef stuffed bell peppers with two raw green peppers behind the plate

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The bell peppers, carrots and tomatoes were fresh from the garden; still warm from the sun. I scraped the dirt from those vibrant little carrots myself. I posted stuffed bell peppers a couple years ago using a mix of ground turkey and pork.

These are the beef version. Beef stuffed bell peppers are a meal in themselves; a classic Russian and Ukrainian dish. Enjoy!

Ingredients for Beef Stuffed Bell Peppers:

10-12 medium bell peppers (any color)
2 lbs ground beef (I used ground chuck)
2 1/2 cups cooked white rice
2 whole eggs, minus the shell of course (two yolks work well too if the whites don’t agree with you).
1 tsp salt
3 medium carrots, peeled and grated
1 medium yellow onion, peeled and finely chopped
2 cups fresh chopped tomatoes (1 large tomato or 2 small)
2 large garlic cloves, peeled and pressed
Handful of fresh parsley, finely chopped (1 tbsp dried parsley would work as well)
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
4 Tbsp olive oil
1 tsp salt plus 2 Tbsp vinegar for boiling water

Ingredients for the Sauce:

2 medium carrots, grated
1 Tbsp mrs dash, or your favorite seasoning
1/2 tsp salt
1/2 tsp sugar
1 heaping tbsp sour cream
2 cups freshly chopped tomatoes or 1 cup marinara
2 cups reserved water from bell peppers

Prepping the peppers:

1. Cut the tops off each pepper and remove the junk from the inside with your hands.

beef-stuffed-bell-peppers

2. Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.

3. Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit in hit water while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.

The Meat Mix:

1. In a large skillet, heat 4 Tbsp oil over medium/high heat. Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.

beef-stuffed-bell-peppers-1

3. In a large bowl (I use my KitchenAid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.

beef-stuffed-bell-peppers-2

4. Loosely stuff the peppers with the beef mix. Fill them but don’t pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.

Raw beef stuffed bell peppers in a bowl stacked on top of each other

The sauce for the Beef stuffed bell peppers:

1. In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt,  1/2 tsp sugar and a heaping Tbsp of sour cream. Add 2 cups water and stir to blend.

beef-stuffed-bell-peppers-3

2. Pour the sauce over the  stuffed peppers and cover peppers with their lids.

A pot filled with beef stuffed bell peppers

Two Ways to Cook beef stuffed bell peppers:

1. If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.

2. If using a dutch oven (recommended method), cover with lid and bake at 450 ˚ F for 20-25 minutes, then reduce heat to 350 ˚ F and bake 1 hour.
Serve with a generous dollop of sour cream.

A plate with one beef stuffed bell pepper

Notes: To reheat leftovers, cut the pepper in half and spoon the sauce over each half.
Also, if you have leftover meat mix, saute up some meatballs.

Natasha's Kitchen Cookbook

Beef Stuffed Bell Peppers

5 from 48 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 55 minutes

Ingredients 

Servings: 10

Ingredients for Beef Stuffed Bell Peppers:

  • 10-12 medium bell peppers, any color
  • 2 lbs ground beef
  • 2 1/2 cups cooked white rice
  • 2 whole eggs, minus the shell
  • 1 tsp salt
  • 3 medium carrots, peeled and grated
  • 1 medium yellow onion, peeled and finely chopped
  • 2 cups fresh chopped tomatoes, 1 large tomato or 2 small
  • 2 large garlic cloves, peeled and pressed
  • Handful of fresh parsley, finely chopped (1 tbsp dried parsley would work as well)
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 Tbsp olive oil
  • 1 tsp salt plus 2 tbsp vinegar for boiling water

Ingredients for the Sauce:

  • 2 medium carrots, grated
  • 1 Tbsp mrs dash, or your favorite seasoning
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 heaping tbsp sour cream
  • 2 cups freshly chopped tomatoes or 1 cup marinara
  • 2 cups reserved water from bell peppers

Instructions

  • Cut the tops off each pepper and remove the seeds from the inside with your hands.
  • Fill a large soup pot 2/3 with water and bring to a boil. Add 2 Tbsp vinegar and 1 tsp salt.
  • Place all of the peppers and their lids in the pot. Add more water if needed to cover the peppers. Cover and cook 3 minutes, then turn off the stove and let the peppers sit while you prep the rest of the ingredients (about 30-40 minutes). Reserve 2 cups of water from the pot.

The Meat Mix:

  • In a large skillet, heat 4 tbsp oil over medium/high heat.
  • Add 3 grated carrots, 1 chopped onion, 2 cups chopped tomato and season with parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp pepper. Saute until soft. Press 2 cloves of garlic into the skillet and saute another 1-2 minutes. Remove from heat.
  • In a large bowl (I use my Kitchen Aid with paddle attachment for this) mix: 2 lbs ground beef, 2 1/2 cups cooked white rice, 2 whole eggs and 1 tsp salt. Mix in the sauteed carrot mix until well combined.
  • Loosely stuff the peppers with the beef mix. Fill them but don't pack the mixture in. Arrange them in a dutch oven or a large soup pot with tight fitting lid.

The sauce:

  • In a large skillet, saute 2 grated carrots, 2 cups freshly chopped tomatoes (or 1 cup marinara). Stir in 1 Tbsp Mrs. Dash, 1/2 tsp salt, 1/2 tsp sugar and a heaping tbsp of sour cream. Add 2 cups water and stir to blend.
  • Pour the sauce over the stuffed peppers and cover peppers with lids.

Two Ways to Cook these:

  • If using the lidded soup pot, bring to a light boil, then cover and simmer 40 minutes over medium heat.
  • If using a dutch oven (recommended method), cover with lid and bake at 450°F for 20-25 minutes, then reduce heat to 350˚ F and bake 1 hour.

Serve with a generous dollop of sour cream.

    Course: Main Course
    Cuisine: American
    Keyword: Beef Stuffed Bell Peppers
    Skill Level: Medium
    Cost to Make: $$

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Comments

    • Gordon Dyker
      March 19, 2024

      I’ve made these stuffed peppers a number of times (modifying this recipe to use six, large red bell peppers — rather than the 10-12 medium pepper as called for in the recipe). It turns out perfect every time. The sauce is particularly tasty and perfectly completes the dish.

      Reply

      • Natasha's Kitchen
        March 19, 2024

        Hey Gordon, thank you for sharing that with us. God to kno that you have made this recipe a lot of times already and have always loved it!

        Reply

    • Marisa
      January 24, 2024

      Hi Natasha
      Would this recipe still work if I substitute the white rice for Quinoa or brown rice? Just trying to eat healthier.

      Reply

    • Al
      October 8, 2023

      So flavorful, healthy and delicious! Sauce is the best part! I think the key is to use marinara (some brands of marinara are too acidic, I used a sweet and thick marinara and it was perfect in this recipe). I halved the recipe and it yieled 4 large peppers. I didn’t have a big enough pot so this was perfect for 2 people. My couple of modifications: to speed things up I used minute rice, made about 3 cups. I added beef to the sautéed vegetables and fully cooked it. Didn’t want to risk it not cooking thoroughly. I used remaining rice as a side dish and served it with the delicious sauce. Hope this helps someone. Thank you for another great recipe Natasha!

      Reply

      • NatashasKitchen.com
        October 9, 2023

        Thank you for sharing, Al! I’m glad you loved the recipe.

        Reply

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